Sousing time major impacted the hardness and chewiness of fat meat with skin and the resilience of skinless fat meat.
腌制时间主要影响着带皮肥肉的硬度、耐嚼性，无皮肥肉的回复性；
There's fairly small impact on the springing of lean meat when soy sauce, sousing time and steaming time changed.
酱油、腌制时间、蒸煮时间对瘦肉的弹性影响较小，加水量对瘦肉的回复性影响较小。
sousing time mainly affects hardness and chewiness of fat meat with skin and resilience of skinless fat meat;
腌制时间主要影响带皮肥肉的硬度、耐嚼性和无皮肥肉的回复性；
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